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Bulgogi Cheesesteak
Serves
4
Total Time
2 hours, 40 minutes
Prep Time
30 minutes
Marinate Time
2 hours
Cook Time
10 minutes
Ingredients
16 ounces Kikkoman® Less Sodium Soy Sauce
4 ounces Kikkoman® Kotteri Mirin
4 ounces chopped white onion
3 ounces sugar
3 ounces honey
2 ounces minced ginger
2 ounces minced garlic
2 ounces Kikkoman® Sesame Oil
Cheesesteak
1½ pounds thinly sliced beef ribeye or sirloin
6 ounces thinly julienned carrots
6 ounces thinly julienned onions
3 scallions, divided (cut the green part into 1-inch batons and chop white part for garnish)
2 ounces unsalted butter
4 freshly baked 8-inch hoagie rolls, split
8 slices provolone cheese
1 tablespoon of grapeseed other neutral oil
Directions
- In a medium bowl, whisk together all marinade ingredients. Transfer to a zipper seal bag and add beef, carrots, onions and scallion batons. Massage the meat and marinade and allow to marinate for 2 hours or overnight in the refrigerator.
- Butter the hoagie rolls and toast to your liking.
- Heat oil in a large nonstick skillet set over medium-high heat. Working in batches, add steak to skillet in a single layer and cook, flipping once, until it’s browned and cooked through, about 2 to 3 minutes per side, place all meat back into the skillet and add cheese; cook until melted.
- Place equal amounts of bulgogi meat and cheese into toasted rolls and garnish with reserved chopped scallions.
Recipe created in partnership with Chef Diego Ng.
